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shrimp and cauliflower salad

Roasted Cauliflower & Shrimp Salad

So much flavor in this salad. You won't even miss the dressing.

Course Main Course
Prep Time 30 minutes
Servings 4 servings


Salad Ingredients

  • 1 bag arugula
  • 1 ripe avocado
  • 2 quartered limes
  • 1/2 cup diced red onion
  • 1 cup halved cherry tomatoes
  • 1-2 tbsp olive oil
  • 1 tsp pepper

Roasted Cauliflower

  • 1 head cauliflower broken up
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • salt and pepper


  • 1 lb deveined shrimp
  • 1 tbsp sriracha
  • 2 tbsp olive oil
  • salt and pepper


Roasted Cauliflower

  1. Preheat oven to 425ยบ

  2. Line a baking sheet with parchment paper.

  3. Combine cumin, smoked paprika, garlic powder, and onion powder in a small bowl. Add a dash of salt and pepper. Set aside.

  4. Toss cauliflower with olive oil and sprinkle with spice mix. Spread evenly on a pan.

  5. Roast for 10 minutes or until browned.


  1. Wash and drain shrimp. Pat dry with paper towels.

  2. Place in a glass dish with olive oil, juice of one lime and sriracha. Coat well.

  3. Place in the refrigerator for 20 minutes (while cauliflower cooks).

  4. Heat oil (or 1 tbsp butter) in large skillet. Add shrimp.

  5. Cook 1-2 minutes on each side until opaque. Depending on the size of your pan, you may want to do this in two batches.

Assemble Salad

  1. Add arugula to a large bowl. Drizzle with olive oil.

  2. Add all other ingredients.

  3. Sprinkle salad with the juice of a lime and cracked pepper.

  4. Place lime wedges in the bowl for each person to use if desired.

  5. Serve immediately.